To make perilla leaf kimchi, you will need;
- Perilla leaves – 1 bunch (around 40 leaves)
To make kimchi paste
(*Note: Below measurement yields kimchi paste double than required for these many perilla leaves. I used half for perilla kimchi and with remaining half I made cucumber kimchi.)
- Rice flour – 2 tbsp
- Brown sugar – 1 heaped tbsp (can be replaced with white sugar)
- Cloves of garlic – 4-5 big (minced)
- Ginger – 1 inch piece (minced)
- Onion – ½ (minced)
- Carrot – 1 cup (cut into long and thin strips)
- Korean radish – 1 and ½ cups (cut into long and thin strips)
- Green onions – 1 cup (cut into 2 inch pieces)
- Korean hot red pepper powder – 1 and ½ tbsp (it depend on how hot your pepper powder is; the one I have is very hot, so I added less)
- Soy sauce – 2 tbsp
- Anchovy fish sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Roasted sesame seeds – 1 tbsp
- Salt to taste
How to make Perilla kimchi?
- Keep the perilla leaves in a cold water until you are ready with kimchi paste.
- To make kimchi paste, add rice flour, sugar and 1/2 cup of water in a sauce pan. Mix well and cook for 4-5 minutes on low heat until mixture thickens up.
- Since I have used brown sugar, it has got brownish color. Allow it to cool down.
- cut the vegetables for kimchi paste. Mince ginger, garlic and onion. Peel carrot and radish. Cut them into long and thin strips.
- In the rice flour mixture, add Korean hot pepper powder, soy sauce, anchovy fish sauce, sesame oil, and sesame seeds. Add little bit of salt if needed. Mix everything together nicely.
- Then add minced ginger, garlic, and onion. Also throw in carrot and radish.
- Mix well and kimchi paste is ready.
- Take perilla leaves out of cold water and drain all the water.
- Then spread the kimchi paste on each perilla leaf and it’s done.
- Store them in an air tight glass container. Keep it at room temperature overnight, and then transfer it to refrigerator and you can have them on next day when it becomes little sour.